Few things say “comfort food” quite like a warm, flaky biscuit topped with creamy sausage gravy. Now imagine the biscuits are infused with tangy sour cream and sharp cheddar cheese, elevating this classic dish into something truly unforgettable. Cheddar Sour Cream Biscuits with Sausage Gravy is the perfect breakfast, brunch, or anytime indulgence.
The first time I made these, I was amazed at how the cheddar added depth while the sour cream kept the biscuits tender and moist. Paired with a rich, savory sausage gravy, it became an instant family favorite.
What I love most about this dish is its versatility. It’s hearty enough for dinner, satisfying for breakfast, and impressive enough to serve guests. Let’s dive into this cozy, crave-worthy recipe and create the ultimate comfort food experience.
The Cheddar Sour Cream Biscuits with Sausage Gravy features tender, cheesy biscuits topped with a rich, savory gravy made from browned sausage and creamy milk. This hearty dish is easy to make and perfect for any comfort food lover.
An Exciting Story:
The first time I served Cheddar Sour Cream Biscuits with Sausage Gravy at a family brunch, it was met with rave reviews. My husband couldn’t stop talking about the cheesy biscuits, and the kids loved the creamy, peppery gravy. Now, it’s a go-to dish for weekends or whenever we need a little comfort on our plates.
Why This Cheddar Sour Cream Biscuits with Sausage Gravy?
- Rich and Hearty: The perfect combination of tender biscuits and creamy gravy.
- Easy to Make: Simple steps with impressive results.
- Full of Flavor: Sharp cheddar and sour cream take the biscuits to the next level.
- Crowd-Pleaser: A favorite for family breakfasts or brunch gatherings.
- Versatile: Serve it as breakfast, brunch, or even a comforting dinner.
What You Need for Cheddar Sour Cream Biscuits with Sausage Gravy
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup sour cream
- ¼ cup milk
- For the Sausage Gravy:
- 1 lb breakfast sausage (mild or spicy)
- ¼ cup all-purpose flour
- 2 ½ cups whole milk (more if needed)
- ½ tsp salt
- 1 tsp freshly ground black pepper (or to taste)
How to Make Cheddar Sour Cream Biscuits with Sausage Gravy
- Prepare the Biscuits:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Stir in the cheddar cheese. Add the sour cream and milk, mixing until just combined. Do not overmix.
- Shape and Bake the Biscuits:
- Turn the dough out onto a floured surface and gently pat it into a 1-inch-thick rectangle. Use a biscuit cutter or a glass to cut out rounds. Place the biscuits on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown. Remove from the oven and let cool slightly.
- Make the Sausage Gravy:
- In a large skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through. Do not drain the fat.
- Sprinkle the flour over the cooked sausage and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually add the milk, stirring constantly to avoid lumps. Bring the gravy to a simmer and cook until thickened, about 5-7 minutes. Add salt and pepper to taste.
- Assemble and Serve:
- Split the warm biscuits in half and spoon the sausage gravy generously over the top. Serve immediately for maximum comfort food satisfaction.
Tips for Cheddar Sour Cream Biscuits with Sausage Gravy
- Keep the Butter Cold: Cold butter ensures flaky biscuits. Handle the dough as little as possible to avoid warming it up.
- Adjust Gravy Consistency: If the gravy thickens too much, add a splash of milk to reach your desired consistency.
Substitutions and Variations:
- Make It Spicy: Use spicy sausage and add a pinch of cayenne to the gravy.
- Use Buttermilk: Replace sour cream and milk with 1 cup of buttermilk for a tangy twist.
- Add Herbs: Mix chopped chives or parsley into the biscuit dough for extra flavor.
Make a Healthier Version:
- Use turkey or chicken sausage for a leaner gravy.
- Substitute Greek yogurt for sour cream in the biscuits.
- Opt for reduced-fat cheddar cheese.
Closing for Cheddar Sour Cream Biscuits with Sausage Gravy:
And there you have it—Cheddar Sour Cream Biscuits with Sausage Gravy, a dish that’s equal parts hearty, comforting, and delicious. Whether you’re feeding a hungry family or treating yourself to a weekend brunch, this recipe is sure to become a favorite. Let us know how yours turn out, and don’t forget to explore more of our cozy comfort food recipes!
Frequently Asked Questions for Cheddar Sour Cream Biscuits with Sausage Gravy
- Can I make the biscuits ahead of time?
Yes, bake and store them in an airtight container. Reheat in the oven before serving. - How do I store leftovers?
Store biscuits and gravy separately in the refrigerator for up to 3 days. - Can I freeze this dish?
Yes, freeze the biscuits and gravy separately for up to 2 months. Thaw and reheat before serving. - What if I don’t have sour cream?
Substitute with plain Greek yogurt or buttermilk. - How do I prevent the biscuits from spreading?
Chill the cut biscuits for 10 minutes before baking to help them keep their shape. - What pairs well with this dish?
Serve with scrambled eggs, fresh fruit, or a green salad for a complete meal. - Can I use gluten-free flour?
Yes, use a gluten-free all-purpose flour blend for the biscuits and gravy. - What’s a fun serving idea?
Stack the biscuits and gravy with a fried egg on top for a breakfast twist. - Can I make drop biscuits instead?
Yes, skip the rolling and cutting and drop spoonfuls of dough onto the baking sheet. - How do I make the gravy thicker?
Cook it longer to reduce, or add an extra tablespoon of flour. - Can I use pre-made biscuits?
Absolutely! Store-bought biscuits work in a pinch. - How do I make it extra cheesy?
Add a sprinkle of shredded cheddar to the gravy before serving.
Cheddar Sour Cream Biscuits with Sausage Gravy
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Biscuits:
2 cups 2 all-purpose flour
1 tbsp 1 baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick) cold unsalted butter, cubed
1 cup 1 shredded sharp cheddar cheese
¾ cup sour cream
¼ cup milk
- For the Sausage Gravy:
1 lb 1 breakfast sausage (mild or spicy)
¼ cup all-purpose flour
2 2 ½ cups whole milk (more if needed)
½ tsp salt
1 tsp 1 freshly ground black pepper (or to taste)
Directions
- Prepare the Biscuits:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Stir in the cheddar cheese. Add the sour cream and milk, mixing until just combined. Do not overmix.
- Shape and Bake the Biscuits:
- Turn the dough out onto a floured surface and gently pat it into a 1-inch-thick rectangle. Use a biscuit cutter or a glass to cut out rounds. Place the biscuits on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown. Remove from the oven and let cool slightly.
- Make the Sausage Gravy:
- In a large skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through. Do not drain the fat.
- Sprinkle the flour over the cooked sausage and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually add the milk, stirring constantly to avoid lumps. Bring the gravy to a simmer and cook until thickened, about 5-7 minutes. Add salt and pepper to taste.
- Assemble and Serve:
- Split the warm biscuits in half and spoon the sausage gravy generously over the top. Serve immediately for maximum comfort food satisfaction.
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